José Pizarro’s Zorongollo

SMOKY ROAST VEG & SUNSHINE EGGS

José Pizarro’s Zorongollo

José Pizarro’s Zorongollo

Serves Serves 4
Time Cooks In55 minutes
DifficultyNot too tricky
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Ingredients

  • 3 large red peppers
  • 2 large tomatoes
  • 4 cloves of garlic
  • 4 free-range eggs
  • 8 small or 4 large slices of bread
  • PANTRY
  • olive oil
  • red wine vinegar
  • sea salt
  • black pepper
  • extra virgin olive oil
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Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Arrange the whole peppers, tomatoes and 3 of the garlic cloves in an oven tray, drizzle all over with olive oil, season well with sea salt and freshly ground black pepper, and roast in the oven for 45 minutes, or until softened.
  3. Transfer the peppers to a bowl, cover with clingfilm and leave to cool.
  4. Once cool, peel off and discard all the skins from the peppers, making sure you reserve any juices. Tear the pepper flesh into long strips, discarding the core and seeds, then place in a bowl with the reserved juices.
  5. Peel the tomatoes and pop the roasted garlic cloves from their skins, then add both to the peppers.
  6. Using clean hands or a fork, lightly crush the vegetables together to combine all the flavours. Drizzle with extra virgin olive oil and red wine vinegar (not too much), toss together and adjust the seasoning, if necessary. Cover and leave to sit while you get on with the rest of the dish (if you want to make this the day before, it can sit overnight and will become even more delicious!).
  7. Bring a pan of water to the boil, add salt (I find this makes the eggs easier to peel!) and boil the eggs for 11 minutes, then cool under cold water. Peel and slice the eggs into quarters.
  8. Toast your preferred bread and lightly rub with the remaining clove of raw garlic.
  9. To serve, spoon the salad (zorongollo) onto the toast and top with the sliced eggs. Drizzle with some of the juices from the bowl, extra virgin olive oil and sprinkle with freshly ground black pepper.
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